Touring Regional American Marinades
10/26/2009 -
For many Americans, marinades for meat, poultry, seafood and vegetables offer easy-to-swallow points of entry to regional American cuisine, which is emerging as a whole new way of engaging with food.
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Ingredient Economics
10/19/2009 -
Food product developers strive to deliver consumer-pleasing products while piecing together penny-saving formulas. Knowing how to squeeze maximum flavor, functionality and cost benefits out of new and existing formulas begins with a few basic principals and some ingredient know-how.
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Fresher Flavor and Quality
10/16/2009 -
Improving product flavor sits at the core of a line of ingredient systems created by Advanced Food Systems, Inc.
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Better Reb-A Flavor Companions
10/16/2009 -
When using reb-A, the challenge is to mask the perceived bitter, licorice notes without impacting the finished product’s flavor profile.
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Economics of Success
10/16/2009 -
Costs are soaring and customers are less willing to pay the increased price for maintaining superior quality. Into this economic cauldron, Blue Mountain Flavors introduces a new line of cost-conscious process flavors.
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Starch on the Side
10/09/2009 -
In menu development, chefs and operators know the critical role of a starch in achieving the perfect balance of plate presentation, flavor delivery and mouthfeel. These qualities likewise go into the development of intriguing retail side dishes.
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The Ever-Expanding Umami Universe
10/08/2009 -
Before we had umami, we simply had delicious … that savory, brothy, mouthwatering sensation of protein-driven satisfaction. But thanks to the efforts of the Japanese firm Ajinomoto, we have a name to lay claim to that fifth taste never fully grasped by varied permutations of the other four.
Even though we in the States have only recently begun to, en masse, take the umami bull by the horns...